Community Pick
Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell!
"This is a very spicy, smokin, garlicy and refreshing salsa.
Thanks to Nicca Chick I added Green Hell to the title! Love it!"
photo by Jonathan Melendez
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
3 cups
- Serves:
- 10-20
ingredients
- 1 lb tomatillo, cut into quarters
- 1 habanero pepper, seeds and all
- 1 onion, rough chopped
- 3 garlic cloves
- 1 -2 chipotle chile in adobo
- 1 lime, juice of
- 1 1 cup fresh parsley (I used all three) or 1 cup fresh basil (I used all three)
- salt and pepper
directions
- Put all ingredients into a blender.
- Process till pureed.
Questions & Replies
-
Most recipes I see for this salsa has one boil the tomatillos and other ingredients. Are you simply putting all into a blender raw? -
When you say you used all three herbs - did you use 1/3 cup of each or 1 cup of each = to 3 cups of herbs?
Reviews
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I used a pound and a half of tomatillos instead of one, simply because I grabbed too much. Also, I cut the tomatillos in half and roasted at 500 degrees for about seven minutes instead of leaving them raw. Otherwise, followed recipe exactly, using two of the chipotles and only the cilantro instead of the three herb combo. AMAZING. Absolutely amazing! So good! Plenty of heat, but it doesn't hide any of the flavor. Kudos!
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Okay Rita, I continue to share this recipe. I gave it to a friend who is the best mexican chef I know and he hasn't stopped talking about it or eating it. His kids eat it with chips like it is guacamole or something mild. At this rate I am going to start growing tomatillos and make a fortune sell them to him. I can't get enough myself. I make it exactly like your recipe calls for, I don't change a thing. Thanks so much for sharing. Since I wrote the review below in January I am afraid I have become addicted to this stuff and not only that I have spread that addiction to several of my friends. I eat it over everything from rice to scrambled eggs, salmon, chicken breasts etc etc and it is all better for having this salsa on it. I want to thank Rita for this recipe it is absolutely delicious. You can easily add more or subtract heat from it with varying the amount or kind of pepper but I love it just the way the recipe is written. Jan 29, 2009 I followed the recipe exactly. It is great. I may try my own variations later but for now this stuff is perfect. PERFECT!!! Not too hot don't be afraid of the Habenero. -
Fantastic coming from a salsa maker and a big salsa eater! My friends all loved it and I'm making it for the 3rd time. I didn't add any basil or other herb...only cilantro...that's the way we do it in Texas!
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My sister warned me not to attempt tomatillo salsa, because it's usually too sweet, but this recipe sounded irresistible. And wow, is it ever!! I substituted the habaneros for jalapenos, so that those with low-heat tolerance could still eat it. It was so good that I frequently and embarrassingly had this snack as a meal. I'm making another batch today for friends who've declared it "amazing". <br/><br/>Thank you!!! -
I've made this a few times, and I have to say I love this salsa. It's so easy, quick and everyone who has tried it loves it! Although I haven't actually used the habanero pepper, since they're hard to find where I live, I've used jalepenos, serranos and anaheim peppers all with success! Thanks for the recipe!
see 62 more reviews
Tweaks
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Your recipe is great. I had to step up the heat a bit. I eat several spoonfuls each morning with breakfast. Thank you! I use : 3 lbs Tomatillas - Uncooked 6 Med Garlic Cloves (grated) 6 Habanero Peppers NO ONION 1 - 7.5 oz Can Chipotle Peppers in Adobo Sauce 2 Limes, Juice of 1 - .75 oz pkg Fresh Basil Leaves 1 Bunch Fresh Cilantro 1/2 Bunch Fresh Parsley NO SALT NO PEPPER Makes 2 Quarts -
My sister warned me not to attempt tomatillo salsa, because it's usually too sweet, but this recipe sounded irresistible. And wow, is it ever!! I substituted the habaneros for jalapenos, so that those with low-heat tolerance could still eat it. It was so good that I frequently and embarrassingly had this snack as a meal. I'm making another batch today for friends who've declared it "amazing". <br/><br/>Thank you!!!
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I made this fantastic salsa to serve at a backyard barbeque . I served it with chips, but my guests even put it on their burgers. It was a hit. I could not find a habanero pepper so I used a jalapeno pepper instead. Great recipe. Thanks for posting it Rita. Made for ZWT4. -
Great salsa recipe. I used jalapeno in place of the habanero because I had it on hand. I like the unexpected flavor from the chipotle in this- its different from most salsa verdes.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
